Mexican Style Chili

If you enjoy chili this is a really good change of pace. I personally love beans and vegetables in my chili and the consistency is almost like soup.

Mexican Style Chili
Here are the Ingredients:
  • yellow onion, large chopped
  • lean hamburger, 1 pound
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can chili beans, not drained
  • 1 can Mexican style diced or stewed tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1.25 package taco seasoning
  • 1 oz package Hidden Valley Ranch
  • sour cream, optional
  • cilantro,garnish chopped
  • lime, juiced optional
  • tortilla chips, optional
    Saute onions and hamburger and drain out excess oil. Add packets and stir to combine. Add beans with their liquid, corn, and tomatoes. Bring to a boil then lower heat to low, cover and cook for 2 hours. Garnish and enjoy.

Chili Made Easy

Chili will really warm you up during the cooler months of the year and it’s perfect when you’re on a budget.

 Make a huge batch so you can freeze it. Not only eat it in a bowl topped with cheese and sour cream, but enjoy it on a good Kosher hot dog or a some crispy french fries. Have it two ways by separating it and adding beans and Texas style without beans.
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipoltle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • cheddar cheese, shredded (if desired)
  • sour cream, (if desired)
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Serve with cornbread and sprinkle with cheese.
Cornbread recipe available.